Salmon Soup (Creamy And Yummy)
Serves: 3
  • 1 pound salmon fillet, bones and skin removed and fillet cubed
  • 1 leek (dark green top cut out, white part halved and thinly sliced)
  • 2 small potatoes, cubed
  • 2 garlic cloves, finely minced
  • 1 tablespoon butter
  • 3½ cups water
  • 4 tablespoons Parmesan cheese
  • 4-5 oz spreadable cheese with herbs
  • 2 tablespoon dill, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
For croutons
  • 2 slices white bread
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  1. In a large pot, bring water to a boil, add salmon and cook on a low-medium heat for 20 minutes.
  2. Using a cheese cloth or a fine strainer, strain the fish stock and rinse salmon with water. Set salmon aside.
  3. Bring the stock to a boil again and add the potatoes. Cook them on a medium-low heat for 10-15 minutes until potatoes are tender.
  4. Meanwhile, melt butter in a medium sauté pan and on a medium heat. Add sliced leek and garlic and sauté for about 5 minutes.
  5. When potatoes are cooked, add salmon back to the pot along with sautéed leek, spreadable cheese, Parmesan, salt and pepper. Wait until cheese melts and using an immersion blender or a standing blender, puree the soup.* (see the notes)
  6. Serve with croutons and dill!
To make croutons
  1. Preheat the oven to 350 F.
  2. Cut bread into cubes, place it on a rimmed baking sheet, toss with olive oil, salt and pepper.
  3. Bake for about 15 minutes or until browned.
*If soup comes out too thick, add ½ cup of half and half.
Recipe by Lavender & Macarons at